Last Updated July 15, 2021

Skip the salmon tonight and try something new – smoked halibut with homemade tartar sauce.

Before smoking halibut, you’ll want to brine it for at least three hours in the refrigerator. This brine uses a combination of sugars and coriander

smoked halibut on slate with tartar sauce

Once the brine has soaked in, rinse the fish and smoke it a low temperature for about 2 hours or until the fish reaches 140F degrees.

At this point, you can serve it hot, or chill it and serve it cold with homemade tartar sauce and capers.

Sorry about this video format. It was recorded during my Periscope days when videos were shot vertically. It didn’t really translate well to YouTube.

smoked halibut on slate with tartar sauce

Smoked Halibut

Skip the salmon tonight and try something new – smoked halibut with homemade tartar sauce.
4.14 from 60 votes
Prep Time 6 hours
Cook Time 2 hours
Servings 4

Ingredients
 

Smoked Halibut

  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup kosher salt
  • 1 tsp ground coriander
  • 2 lbs fresh halibut

Homemade Tartar Sauce

  • 2 tbsp white onion minced
  • 1/4 cup tomatoes diced
  • 2 tbsp dill pickle diced
  • 1/2 cup mayonnaise
  • 2 tsps vinegar from a jar of hot peppers
  • salt to taste

Instructions
 

Smoked Halibut

  • Mix the sugars, salt and coriander together. Rub all over the halibut. Wrap in plastic wrap, place on a rimmed sheet pan and brine in the fridge for 3 hours.
  • Remove the plastic wrap and rinse of the fish. Pat it dry. Set it on a drying rack over a sheet pan for 1-2 hours in the fridge.
  • Heat the smoker to 200 degrees. Smoke for 2 hours or until the internal temperature reaches 140 degrees.

Homemade Tartar Sauce

  • Mix all the ingredients together and serve with the fish.

Nutrition

Calories: 502kcalCarbohydrates: 27gProtein: 42gFat: 24gSaturated Fat: 3gCholesterol: 122mgSodium: 14548mgPotassium: 1026mgSugar: 26gVitamin A: 260IUVitamin C: 2.5mgCalcium: 39mgIron: 0.7mg
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